Ice Cream Sandwiches With Slice And Bake Peanut Butter Sandies Food

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PEANUT BUTTER BLONDIE ICE CREAM SANDWICHES



Peanut Butter Blondie Ice Cream Sandwiches image

Provided by Molly Yeh

Categories     dessert

Time 5h40m

Yield 10 servings

Number Of Ingredients 12

Nonstick cooking spray, for the baking dishes
1 1/2 cups all-purpose flour
3/4 cup lightly packed light brown sugar
3/4 cup granulated sugar
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
3/4 cup (1 1/2 sticks) unsalted butter, melted but not hot
2 teaspoons vanilla extract
3 large eggs
1 1/4 cups peanut butter, at room temp
2 pints vanilla ice cream

Steps:

  • Preheat the oven to 350 degrees F. Grease two 8-inch baking dishes with the nonstick cooking spray and line them with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
  • In a large bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, salt and baking powder. In a medium bowl, whisk together the butter, vanilla, eggs and 3/4 cup peanut butter. Add the wet ingredients to the dry ingredients and stir with a wooden spoon or spatula to combine. Divide the mixture between the prepared baking dishes and spread out evenly with a spatula or your hands. Bake until the centers are just set, begin checking for doneness at 23 minutes. Cool in the pans completely.
  • While the blondies cool, allow the ice cream to soften at room temperature to a spreadable consistency. Using an offset spatula, spread the ice cream evenly over one pan of the blondies while it's still in the pan. Drizzle on the remaining 1/2 cup peanut butter and use the spatula to swirl it into the ice cream. Place the other blondie on top of the ice cream and freeze until the ice cream is firm, about 4 hours.
  • Using the parchment wings, lift the whole thing out of the pan and onto a cutting board. Use a sharp knife to cut to trim the edges (if desired, this isn't necessary) and cut it into 1 1/2- to 2-inch squares. Wrap individually in plastic wrap or place in an airtight container and store in the freezer.

ICEBOX CAKE WITH SLICE AND BAKE PEANUT BUTTER SANDIES



Icebox Cake with Slice and Bake Peanut Butter Sandies image

Provided by Food Network Kitchen

Categories     dessert

Time P1DT45m

Yield Serves 6-8

Number Of Ingredients 12

1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon fine salt
5 tablespoons unsalted butter, softened
1/3 cup smooth peanut butter
1/3 cup packed light brown sugar
12 peanuts, halved
3 cups heavy cream
1/3 cup confectioners' sugar
5 tablespoons milk
1/4 cup confectioners'' sugar
1/4 cup smooth peanut butter

Steps:

  • For the Icebox Cake:
  • Whisk together all-purpose flour, baking soda and salt in a medium bowl. Reserve.
  • Combine the butter, peanut butter and light brown sugar in another medium bowl. Beat with an electric mixer until light and fluffy, about 2 minutes. Add the flour mixture and blend until just combined. Shape the dough into a log: Place it onto a piece of plastic wrap about 18 inches long. Use your hands to pat the dough into a log about 7 inches long and 2 inches around. Roll the plastic wrap around the dough. Twist both ends of the wrap, like a candy, and tighten both sides until the dough log is compact and tightly wrapped (this might cause the dough to shrink down to a 6-inch log instead of a 7-inch log, but that is okay). Tuck the twisted ends under the dough and refrigerate until firm, at least 2 hours.
  • When ready to bake the cookies, preheat the oven to 350 degrees F and arrange 2 racks in the middle of the oven. Line 2 baking sheets with parchment paper. Remove the plastic wrap from the dough and use a serrated knife to slice the dough into 1/8-inch thick rounds. Place the rounds about 1 inch apart on the baking sheets, about 12 cookies per baking sheet. Press a halved peanut in to the center of each cookie. If the dough is still very cold, it might crack slightly around the peanut. Simply use your finger to lightly push the dough back together.
  • Bake the cookies until the edges are very lightly browned, 10-12 minutes. Halfway through cooking, rotate the baking sheets front to back and top to bottom.
  • Cool the cookies slightly on the baking sheets for 5 minutes then transfer to a cooling rack and cool completely.
  • Place the heavy cream and confectioner's sugar in to a large mixing bowl and use a hand mixer to whip until stiff peaks.
  • Line a 1.5 quart loaf pan with plastic wrap. The plastic wrap should come up the sides of the loaf pan and have at least a 2-inch over-hang. On the bottom of the loaf pan, lay 5 cookies face-side-down in a single layer. The cookies should touch but not over-lap. Spread 1 cup of whipped cream evenly over the cookies. Continue this layering process 3 more times. Place the last 4 cookies on the whipped cream and top the cookies with any of the remaining whipped cream. Fold the plastic wrap over the top of the loaf pan so that the entire top layer is covered. Refrigerate overnight.
  • For the Peanut Butter Glaze:
  • Right before serving, whisk together the milk, confectioner's sugar, and peanut butter until smooth in a mixing bowl.
  • To serve, flip the icebox cake out on to a platter and remove the plastic wrap. Drizzle the glaze all over the top of the icebox cake. Reserve extra peanut butter glaze to drizzle over individual slices. Serve immediately.

SLICE AND BAKE PEANUT BUTTER SANDIES



Slice and Bake Peanut Butter Sandies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield about 24 cookies

Number Of Ingredients 7

1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon fine salt
5 tablespoons unsalted butter, softened
1/3 cup smooth peanut butter
1/3 cup packed light brown sugar
12 peanuts, halved

Steps:

  • Whisk together the flour, baking soda and salt in a medium bowl.
  • Combine the butter, peanut butter and brown sugar in another medium bowl. Beat with an electric mixer until light and fluffy, about 2 minutes. Add the flour mixture and blend until just combined. Shape the dough into a log: Place it onto a piece of plastic wrap about 18 inches long. Use your hands to pat the dough into a log about 7 inches long and 2 inches around. Roll the plastic wrap around the dough. Twist both ends of the wrap, like a candy, and tighten both sides until the dough log is compact and tightly wrapped (this might cause the dough to shrink down to a 6-inch log instead of a 7-inch log, but that is okay). Tuck the twisted ends under the dough and refrigerate until firm, at least 2 hours.
  • When ready to bake the cookies, preheat the oven to 350 degrees F and arrange 2 racks in the middle of the oven. Line 2 baking sheets with parchment paper. Remove the plastic wrap from the dough and use a sharp knife to slice the dough into 1/8-inch-thick rounds. Place the rounds about 1 inch apart on the baking sheets, about 12 cookies per baking sheet. Press a halved peanut into the center of each cookie. If the dough is still very cold, it might crack slightly around the peanut. Simply use your finger to lightly push the dough back together.
  • Bake the cookies until the edges are very lightly browned, 10 to 12 minutes. Halfway through cooking, rotate the baking sheets front to back and top to bottom.
  • Cool the cookies slightly on the baking sheets for 5 minutes, and then transfer to a cooling rack and cool completely.

ICE CREAM SANDWICHES WITH SLICE AND BAKE PEANUT BUTTER SANDIES



Ice Cream Sandwiches with Slice and Bake Peanut Butter Sandies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield about 24 cookies; 12 ice cream sandwiches

Number Of Ingredients 8

1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon fine salt
5 tablespoons unsalted butter, softened
1/3 cup smooth peanut butter
1/3 cup packed light brown sugar
12 peanuts, halved
1 quart of your favorite ice cream, softened slightly

Steps:

  • Whisk together the flour, baking soda and salt in a medium bowl.
  • Combine the butter, peanut butter and brown sugar in another medium bowl. Beat with an electric mixer until light and fluffy, about 2 minutes. Add the flour mixture and blend until just combined. Shape the dough into a log: Place it onto a piece of plastic wrap about 18 inches long. Use your hands to pat the dough into a log about 7 inches long and 2 inches around. Roll the plastic wrap around the dough. Twist both ends of the wrap, like a candy, and tighten both sides until the dough log is compact and tightly wrapped (this might cause the dough to shrink down to a 6-inch log instead of a 7-inch log, but that is okay). Tuck the twisted ends under the dough and refrigerate until firm, at least 2 hours.
  • When ready to bake the cookies, preheat the oven to 350 degrees F and arrange 2 racks in the middle of the oven. Line 2 baking sheets with parchment paper. Remove the plastic wrap from the dough and use a sharp knife to slice the dough into 1/8-inch-thick rounds. Place the rounds about 1 inch apart on the baking sheets, about 12 cookies per baking sheet. Press a halved peanut in to the center of each cookie. If the dough is still very cold, it might crack slightly around the peanut. Simply use your finger to lightly push the dough back together.
  • Bake the cookies until the edges are very lightly browned, 10 to 12 minutes. Halfway through cooking, rotate the baking sheets front to back and top to bottom.
  • Cool the cookies slightly on the baking sheets for 5 minutes, and then transfer to a cooling rack and cool completely.
  • Sandwich the cooled cookies between large scoops of your favorite ice cream.

PEANUT BUTTER ICE CREAM SANDWICHES



Peanut Butter Ice Cream Sandwiches image

Nothing could be simpler-or more delicious-to have on hand when a peanut butter craving strikes!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 18

Number Of Ingredients 6

1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
1 tablespoon water
3 tablespoons vegetable oil
1 egg
4 1/2 cups chocolate or vanilla ice cream, slightly softened
Chopped peanuts or tiny candies, if desired

Steps:

  • Heat oven to 375°F. Make cookie mix as directed on pouch, using water, oil and egg. Shape dough into 36 balls, about 1 inch each. On ungreased cookie sheet, place balls 2 inches apart (or drop dough by rounded teaspoonfuls). Flatten in crisscross pattern with fork.
  • Bake 8 to 10 minutes or until edges begin to brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • For each ice cream sandwich, press about 1/4 cup ice cream between 2 cookies. Roll the ice cream edges in chopped peanuts or candies. Wrap sandwiches individually in plastic wrap. Freeze about 30 minutes or until firm. Store in freezer.

Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Ice Cream Sandwich, Sodium 170 mg, Sugar 20 g, TransFat 0 g

PEANUT BUTTER & CHOCOLATE CHIP ICECREAM SANDWICHES



Peanut Butter & Chocolate Chip Icecream Sandwiches image

Make and share this Peanut Butter & Chocolate Chip Icecream Sandwiches recipe from Food.com.

Provided by scarley

Categories     Frozen Desserts

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup unsalted butter, room temperature
3/4 cup smooth peanut butter
1/2 cup sugar, plus 1/4 cup for rolling
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3 bananas, ripe but firm
1 quart of good quality chocolate chip ice cream

Steps:

  • Preheat oven to 350 degrees F and line baking sheets with parchment paper. In a medium mixing bowl, sift together flour, baking soda and salt and set aside. In a stand mixer with the paddle attachment, cream the butter, peanut butter, sugar and brown sugar until light and fluffy - about 8 minutes. Add egg and vanilla extract and beat until thoroughly combined. Reduce mixer to low, slowly add the flour mixture and beat until just combined.
  • Using a small ice cream scoop (1 3/4 inch), scoop dough into 1-1/2 inch balls and roll in remaining 1/4 cup sugar to coat evenly and place on baking sheet about 2-inches apart. Gently press the cookies with the back of a fork to create a crisscross pattern (if tines stick, dip fork in cup of warm water in between each cookie). Transfer baking sheets to oven and bake 12-15 minutes, or until just golden. Transfer to cooking racks and let cool completely before making sandwiches.
  • Slice bananas into 1/8-inch thick slices and fan slices on bottom sides of 12 cookies. Place 1 small scoop of chocolate chip ice cream on top of the banana slices and top with remaining cookie. Serve immediately or wrap cookies individually in plastic and freeze.

Nutrition Facts : Calories 300.7, Fat 16.4, SaturatedFat 6.7, Cholesterol 38, Sodium 200, Carbohydrate 35.2, Fiber 2, Sugar 22.4, Protein 6

PEANUT BUTTER AND CHOCOLATE ICE CREAM SANDWICHES



Peanut Butter and Chocolate Ice Cream Sandwiches image

For a modern grown-up version of the chocolate-chip cookie ice cream sandwich, I scooped ice cream into sliced baguettes, then drizzled it with sea-salt-strewn chocolate nut spread. The result is sweet, savory, sophisticated and laughably easy, just like grasshopper pie - even if its color isn't quite as dramatic.

Provided by Melissa Clark

Yield 8 to 10 ice cream sandwiches

Number Of Ingredients 6

1 long baguette
Peanut butter
Chocolate nut spread, like Nutella
About 1 pint vanilla, chocolate or other ice cream, softened for 10 minutes
2 ripe bananas (optional)
Flaky sea salt

Steps:

  • Slice the baguette in half lengthwise without cutting all the way through. Then cut into 3-inch-long pieces.
  • Spread the insides of the baguette pieces with a thin layer of peanut butter on one cut side and a thin layer of chocolate spread on the other cut side. Spoon some ice cream in the center and top with banana slices if using; sprinkle with a few flakes of sea salt before closing into sandwiches.

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